Ridged or Smooth Indian Gourd Curry
Tori ki Sabji
Mamta Gupta
Top Picture: Courgette Curry
Second Picture: Indian ridged gourd or Tori/Turai
third picture: Indian Smoothe gourd
Tories are one of my favourite vegetables. This is a simple and quick way of cooking them and I love its simplicity. You can cook courgettes like this too, they are the closest vegetable to Tories.
Also see Courgette Curry 2, Stuffed Courgettes or Stuffed Sweet Gourds. Serves 4-6.
Skin of Indian courgette or Tori is hard and has to be peeled off.
Ingredients
1 kg. Indian Tori or ridge gourd/smooth gourd/courgettes
1-2 tbsp. cooking oil
1 tsp. carom (ajwain) seeds
8-10 curry leaves (optional)
A pinch of asafoetida powder or heeng or hing
1 level tsp. coriander powder
1/2 tsp. turmeric powder
1/4 tsp. chilli powder (to taste)
1 tsp. salt (to taste)
Instructions
Wash, peel and slice tories/courgettes thickly, about 1 1/2 cm thick. Indian tori will require peeling. Their skin is too hard.
Heat oil in a wok or kadhai.
Add cumin/mustard seeds and asafoetida powder. And let the seeds splutter.
Add curry leaves, if used.
Add all spices, green chillies and courgettes. Stir fry for a minute or two, until vegetables are well coated with spices.
Lower heat to low-medium, cover and cook until tender, stirring from time to time. You may need to add 3-4 tbsp. water, depends on how fresh courgettes are and how high your heat is. Generally, no water is required
Adjust salt/chillies by tasting.
Turn heat off.
Serve hot with Chapatti.
Notes
Selecting correct heat comes with practice, trial and error. It should be simmering very gently, otherwise vegetables may 'catch'. If you need to add water while cooking, sprinkle 1-2 tbs. at a time.
Tories require very little spices. Do not add garam masala unless you are specifically fond of it.
